Servings: 6–8 (or fewer if you’ve been wrangling cattle all day)
Prep Time: 15 minutes
Cook Time: 45 minutes
Ingredients
- 1 lb ground beef (the backbone of the stew)
- 1 lb smoked sausage, sliced into coins (for that Texas flair)
- 1 medium onion, chopped (for tears of flavor)
- 3 medium potatoes, diced (skin-on for rustic vibes)
- 2 cans (15 oz each) diced tomatoes (fire-roasted for bonus points)
- 1 can (15 oz) pinto beans, drained and rinsed
- 1 can (15 oz) corn, drained (or use fresh/frozen if you’re fancy)
- 4 cups beef broth (or enough to make it stew-y)
- 1 cup tomato sauce (for richness)
- 1 tbsp chili powder (cowboy-approved spice)
- 1 tsp smoked paprika (optional, but bold)
- ½ tsp cumin (essential for Tex-Mex flair)
- Salt and pepper to taste
- Optional toppings: shredded cheese, sour cream, hot sauce, or chopped cilantro.
Instructions
- Brown the Beef:
- In a large pot or Dutch oven, cook the ground beef over medium heat until browned.
- Toss in the chopped onion and cook until soft. Drain excess grease if necessary—unless you’re going full cowboy, then leave it.
- Add the Sausage:
- Stir in the sliced smoked sausage and cook for 3–4 minutes until it starts to brown slightly.
- Build the Stew:
- Add the diced potatoes, diced tomatoes, pinto beans, corn, tomato sauce, and beef broth to the pot.
- Stir in the chili powder, smoked paprika, cumin, salt, and pepper.
- Simmer to Perfection:
- Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 30–35 minutes, or until the potatoes are tender and the flavors have melded together. Stir occasionally to avoid any “cowboy burn” at the bottom of the pot.
- Taste and Adjust:
- Taste the stew and adjust seasonings as needed. Want more heat? Add some hot sauce or cayenne.
- Serve It Up:
- Ladle the stew into bowls and top with shredded cheese, sour cream, or whatever makes you feel like a trailblazing chef.
Do’s and Don’ts
DO:
- Use a mix of meats for that classic cowboy heartiness.
- Cook the stew long enough for the potatoes to be fork-tender.
- Experiment with other beans or veggies if you’re feeling creative.
DON’T:
- Skip seasoning—this stew needs bold flavors to match its name.
- Overcrowd the pot. If it’s too thick, add more broth for a proper stew consistency.
- Serve it without toppings—cowboys didn’t ride all day for plain stew.
This Texas Cowboy Stew is warm, filling, and unapologetically hearty—perfect for feeding a hungry crowd or saving for leftovers. Pair it with cornbread and saddle up for a true Lone Star feast. 🤠🍲
